You know, I think I’ve had them all. Different types of banana bread, I mean. And I think that most of them are delicious. I’ve enjoyed blueberry-banana bread, coffee cake banana bread, and just the good ol’ moist version.
But there’s something about this one that makes it feel like a dessert, rather than a breakfast item. Which, of course, makes it much more surprising and delightful and would rather eat this any day of the week than any other type. Because I love dessert.
What sets this banana bread apart from all others that have come before it is the caramelized crust that forms on top of the loaf. It doesn’t make sense how tasty it is. You have got to try it – you’ll never go back! (Well, except for making your trusty passed-down-through-generations banana bread recipe, maybe).
Let the sweet adventure begin!
In a stand mixer with the paddle attachment, add 1 1/2 cups of sugar to 1/2 cup of room temperature salted butter. Cream on medium speed for about 5 minutes.
Add 2 eggs and
1 teaspoon of vanilla. Mix together.
In separate bowl sift 2 cups of flour (or have your little helper do it and work with whatever amount ends up in the bowl),
and add 1/2 teaspoon baking soda,
1/4 teaspoon kosher salt,
1/2 teaspoon nutmeg and
1/2 teaspoon cinnamon. Mix together.
Now alternate 1/2 of the flour mixture
and 1/4 cup whole milk
and 1/2 cup of mashed bananas to the sugar mixture.
Repeat with remainder of flour mix, another 1/4 cup of milk and another 1/2 cup of mashed bananas.
Continue mixing until ingredients are all mixed up.
Grease loaf pan and bake in preheated 375 degree oven for 30 minutes and then lower the temperature to 275 degrees and cook for about another hour.
Just try to keep from pulling all the crust off and eating it without even touching the bread…I double-dog dare ya!
Make and enjoy with your little Loved One…
Bon Appétit, Ma Chérie!